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Argentinian Humita-inspired Corn Empanadas

Argentinian Humita-inspired Corn Empanadas

with balsamic glazed cucumber
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
903 kcal
Protein
: 
20.2g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Milk
  • May contain traces of allergens
Serving amount

1 unit(s)

Sweetcorn

1 unit(s)

Bell Pepper

2 unit(s)

Garlic

50 grams

Grated Cheese

(Contains: Milk)

1 sachet(s)

Paprika

(Contains: Mustard)

1 sachet(s)

Dried Chilli Flakes

1 sachet(s)

Vegetable Stock

65 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Puff Pastry

(Contains: Wheat, Cereals containing gluten May be present: Milk)

1 unit(s)

Mini Cucumber

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

1 tbsp

Butter

1 tbsp

Flour

Energy (kJ)3776 kJ
Energy (kcal)903 kcal
Fat55.5 g
of which saturates14.7 g
Carbohydrate75 g
of which sugars14.9 g
Dietary Fiber6.1 g
Protein20.2 g
Salt5.8 g
Potassium320.6 mg
Calcium21.4 mg
Iron1.1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Grater
•Baking Dish

Cooking Steps

Get Prepped
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. 
  • Drain the sweetcorn in a sieve.
  • Peel and grate the garlic (or use a garlic press).
  • Halve the bell pepper and discard the core and seeds. Slice into thin strips.
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Fry the Veg
2
  • Place a large pan over high heat with a drizzle of oil.
  • Once the oil is hot, add the bell pepper and sweetcorn and fry until charred, 5-6 mins. Stir occasionally. 
  • Once the veg is charred, reduce the heat and add the garlic, paprika and chilli flakes (add less if you'd prefer things milder). Fry for 30 secs. 
Make the Filling
3
  • Next, add 1 tbsp butter (per 2P) to the pan and allow to melt. 
  • Stir in 1 tbsp flour (per 2P). Cook until it forms a paste, 1-2 mins.
  • Stir in 75ml water (per 2P), a little at a time, followed by the stock, creme fraiche and a pinch of sugar.
  • Bring to the boil, then simmer until thickened, 1-2 mins.
  • Meanwhile, remove the puff pastry from your fridge to allow it to come to room temperature. 
Add the Cheese
4
  • Once the mixture has thickened, remove from the heat.
  • Add the grated cheese and stir until melted.
  • Taste and season with salt and pepper.
  • Set the filling aside and allow to cool, 1-2 mins. 
Finishing Touches
5
  • Cut the pastry into equal-sized rectangles (2 per person).
  • Once cooled, spoon the filling onto one half of each rectangle, leaving a 1cm border at the sides.
  • Dampen the edges of the pastry with a little water. Fold the top half of the pastry over the filling to enclose it. Gently press the edges down with the back of a fork to tightly seal the parcel.
  • Carefully transfer the empandas to a lined baking tray.
  • Bake on the top shelf of your oven until golden, 15-20 mins.
Finish and Serve
6
  • When the empanadas are ready, transfer them to your plates. 
  • Add the salad leaves to the cucumber.
  • Drizzle over the balsamic glaze and a little oil and toss together. Season with salt and pepper. 
  • Serve the empanadas with the salad alongside. 
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